Kabocha Egg Slut

Wash the kabocha squash thoroughly, cut off the top, and remove the seeds.

Place the kabocha in a steamer and steam for 15–20 minutes.

Scoop out a bit of the steamed kabocha's flesh and fill the hollow with sliced cheese and boiled potatoes.

Crack an egg into the center of the kabocha.

Sprinkle with salt and pepper.

Put the kabocha in a preheated oven at 180°C (356°F) and bake for 10–15 minutes until the egg is cooked.

Garnish with parsley or herbs to finish.